An often overlooked flavor, a mention of butterscotch may conjure fond memories of pudding cups and hard candies. Forgo your oh-so-common chocolate chip cookies for these rich, crispy butterscotch beauties loaded with chips. And don't forget the milk!
2½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon of salt
2 large eggs
1 cup softened butter or margarine
¾ cup packed brown sugar
½ cup of sugar
1 teaspoon vanilla
1 bag (10–12 ounce) butterscotch chips
1 cup chopped walnuts or pecans
Preheat oven to 375 degrees.
Combine the flour, baking soda and salt in a bowl.
In a mixing bowl, beat eggs, butter, sugars and vanilla extract until creamy.
Gradually add the flour mixture and mix well. Stir in the butterscotch chips and nuts.
Drop by rounded tablespoon or roll in balls and place on ungreased baking sheets. Leave room for spreading.
Bake for 9–12 minutes or until golden; cool on baking sheet.
Recipe courtesy of
Andrea Kyker of Franklinville, a member of Randolph EMC.